I love black beans. In Albania they were virtually impossible to come by and when I could find them they were always dried. I have nothing against dried beans, in fact I prefer them on most occasions. However, some times it is nice to have canned ones on hand since they are just so easy to use. Case in point this spicy black bean soup adapted from Epicurious. If you have the time and plan ahead, by all means soak and cook your own dried beans. If not, open a few cans and you can have this warm and comforting black bean soup on the table in no time. Serve it with double corn and thyme cornbread or thick slices of roasted red pepper bread and dinner is served.
SPICY BLACK BEAN SOUP
2 tablespoons olive oil
1 1/2 cups chopped onion
1 4-ounce can diced green chilies
3 cloves garlic, chopped
2 jalapeno chilies, chopped with seeds
1 tablespoon ground cumin
1 teaspoon coriander
1/2 teaspoon kosher salt
2 15-ounce cans black beans, undrained
2 cups low sodium chicken broth
8 tablespoons fresh cilantro, chopped
- Heat the oil in a large soup pot set over medium-high heat.
- Add the onion, green chilies, garlic, jalapeno, cumin, coriander and salt. Saute until the onions are tender, about 5 minutes.
- Add the beans with their juices and the broth. Bring the soup to a boil.
- Reduce the heat to medium-low; cover and simmer until the flavors are blended, about 15 minutes. At this point you can reduce the heat to low and allow to sit for up to 1 hour.
- Using a stick blender, puree the soup until smooth. Alternatively, if you prefer more texture, you can puree up to 3 cups of the soup and allow the rest to remain chunky.
- Adjust the seasoning in the soup if needed and serve topped with the chopped cilantro.